YOUR SOLIN GENERATED RECIPE
Baked Chicken Parmesan with Marinara
Tender chicken breast baked with a crisp whole wheat crust and topped with gooey melted mozzarella and savory marinara over a bed of fresh zoodles.
INGREDIENTS
4.5 oz chicken breast
2 tbsp whole wheat breadcrumbs
0.5 cup marinara sauce
1 oz part-skim mozzarella cheese
1 tbsp grated parmesan cheese
1 tsp extra virgin olive oil
1.5 cup spiralized zucchini
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.
Press the seasoned chicken into the whole wheat breadcrumbs until it is thoroughly and evenly coated.
Place the chicken on the prepared baking sheet and bake for 15 to 18 minutes until the internal temperature reaches 165°F.
Spoon the marinara sauce over the baked chicken and top with the mozzarella and parmesan cheeses.
Switch the oven to broil and cook for 2 to 3 minutes until the cheese is bubbly and slightly golden.
While the chicken finishes, sauté the spiralized zucchini in a pan with olive oil over medium heat for 2 minutes until just tender.
Plate the fresh zoodles and place the hot chicken parmesan directly on top to serve immediately.